The graduation ceremonies were held at the Ritz-Carlton Tokyo on June 27th and the Kobe Portopia Hotel on June 25th.
On these two nights, we marked the achievements of our graduates who have completed and passed the pastry, bakery, and cuisine diploma programmes.
The graduates shared moments of both laughter and tears throughout their studies at Le Cordon Bleu Japan, and now they are celebrating their accomplishment with relief, smiles and cheers.
OTTAWA, Wednesday July 19, 2017 – Le Cordon Bleu Ottawa, welcomed Le Club des Chefs des Chefs (CCC), the world’s most exclusive international gastronomic ...
In 2017, Le Cordon Bleu Australia will celebrate 21 years of graduating students from the Sydney Institute. In recognition of this special anniversary, Le ...
Dux winner Eileen Low graduated in 2012 with a Le Cordon Bleu Master of International Hospitality Management. She now works for Pernod Ricard Winemakers, as ...
On Tuesday 20th June, for the fourth year running, Le Cordon Bleu London were delighted to host the semi-finals for one of the most prestigious and respected ...
Chocolate Genoa cake with creamy chocolate made from a crème anglaise served with Chantilly cream is sure to impress. This dessert is both decadent and ...
Beat those winter blues with a delicious Mulled Wine recipe created by Le Cordon Bleu New Zealand Chef and mixologist.
Chef Roland Villard tells his experience for the new students of Le Cordon Bleu.
Every year, our Chefs and lecturers teach their expertise to more than 20 000 students. To celebrate 14 July and French savoir-faire, the Chefs are delighted to ...
Alberto Isaza Isaza is an exceptional Le Cordon Bleu alumnus and Dux award winner, graduating with a Master of International Hospitality Management in 2017. An ...
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